Eating your greens has never looked so good.
We all know we should be eating more greens, eating more vegetables. But why can it be so tricky to fit them into your dinner menus? Eating green veggies doesn’t have to be boring. I’m not talking about steaming some broccoli or spinach and throwing that on a plate and trying to just smile through every bland bite. Oh no. These green recipes below range from bright and cool to savory and robust, packed with savory spices, packed with flavors that will leave you wanting these greens every night.
Try one of these recipes? Leave me a comment and let me know which was your favorite!
I’ll tell you a true story. I made these Cucumber Green Goddess Wraps for a get-together along with a few other snacks. These Green Goddess Wraps were the first thing to go. Everyone loved these and couldn’t get enough of them. The Green Goddess Dressing has just enough peppery flavors from the basil, parsley, and Greek yogurt…the right amount of crunch from the Romaine lettuce and cucumbers, and the final treat is a little grated Parmesan cheese sprinkled in. These not only make a great party snack but a light and refreshing lunch.
Hands down one of my favorite things to make for dinner. Packed with roasted broccoli, roasted sweet potatoes, roasted crispy chick peas served with brown rice then smothered with an almond butter tahini. Want to feel full but feel good about what you ate? This is it. Once you have an almond butter tahini you’re going to be thinking up new recipes to use this.
Be the hero of Thanksgiving dinner this year and don’t bring the old expected green bean casserole and instead bring these Green Beans with Toasted Almonds and Lemon Zest. This green bean recipe is so fresh and light and zesty and will make everyone ask for seconds of green beans. I think this is the perfect side dish for Thanksgiving because it’s so light and fresh, and we all know how heavy a Thanksgiving dinner can be so this will lighten things up and have everyone asking for the recipe.
Boring spinach? Not here. The sweet potatoes are brushed with olive oil then sprinkled with warm curry powder and roasted until tender. Then stuffed with cooked frozen spinach, crispy chick peas and drizzled with an almond butter tahini. This dinner will leave you feeling good about what you ate, and feeling full and feeling good about what you just ate.
If you want to incorporate Brussels Sprouts into your dinner menu more often but stumped on what to do with them, this Honey Roasted Brussels Sprouts is just what you need. The little bit of sweet from the honey, and hint of char from roasting them, then the tang and acidity from the balsamic make this a green you can eat again and again. And, it’s super easy!
I hope these recipes help you eat more greens!